• 1½ cups cooked Chieftain Wild Rice
• ½ cup finely chopped leek
• 2 tablespoons butter
• ¼ cup finely chopped parsley
• 1 cup finely chopped spinach or ½ package frozen spinach, thawed and drained
• ¾ tablespoon salt
• ¼ teaspoon pepper
• ¼ cup finely chopped walnuts
• 4 eggs, lightly beaten
• 1 cup light cream or half and half
• 1 9-inch pie crust
• Plain yogurt or dairy sour cream

Sauté the leeks in the butter, about 2 minutes. Combine this with the cooked wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream -mix well.

Pour the mixture into pie crust; bake at 425° for 10 minutes. Reduce heat to 350 and cook until set in the middle. Let stand approximately 15 minutes. Serve as a main dish with a dollop of yogurt or dairy sour cream. Serves 6 to 8 people.